Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine the cashew butter, coconut sugar, eggs (or flax eggs), vanilla, baking soda, and salt. Stir well, until a sticky dough is formed.
Fold in the chocolate chips, if using them, and then drop the dough by rounded tablespoons onto the prepared baking sheet.
Use your fingers (getting them wet helps prevent sticking) to gently press the dough down into a cookie-shape, as these cookies only spread slightly. If you omit the chocolate chips, use a wet fork to flatten the dough, into a criss-cross pattern. (Similar to a peanut butter cookie.)
Bake at 350ºF for 10-12 minutes, until the cookies are lightly golden around the edges. Cool on the pan completely, as these cookies are very fragile when they are warm. Serve at room temperature, or chilled. I like to store these cookies in an airtight container from the fridge or freezer for the best shelf life. They last in the fridge up to 1 week, or in the freezer for up to 3 months. They are crispy if you serve them frozen!
Nutrition information is for 1 of 30 cookies, including the chocolate chips. This information is just an estimate, and not a guarantee.I used Trader Joe's brand cashew butter for this recipe, which has oil included in the ingredients. The cookies might not spread as much using brands without the added oil, but they should still be delicious. For a vegan cookie, omit the eggs and use 2 tablespoons of ground flax seeds mixed with 6 tablespoons of water, to make "flax eggs" as a swap.